Broccoli Edamame Pea Fried Rice

Full of green veggies, this easy broccoli edamame pea fried rice uses both fresh and frozen vegetables with lots of scallions, ginger and garlic.

In the lead-up to spring, I am craving all things green.

And this has nothing to do with St. Patrick’s Day. 

I tend to think of my seasonal eating in colors with fall and winter filled with squash oranges.

Eventually when we do get to summer, spring greens will still be there, but they’ll be dominated by tomato reds and stone fruit jewel tones.

Since it’s still pretty early, I source my greens splitting between fresh and frozen, which is what I do for this broccoli edamame pea fried rice.

I typically reach for fresh broccoli; however, you can use frozen if you want.

The shelled edamame and peas are always frozen.

I keep a stash of frozen vegetables because they are so convenient. They take the pressure off fitting a grocery trip into a busy day when you already feel like you don’t have enough time for your to-do list.

Cook The Rice In Advance

Whether it’s stir-fry or fried rice, it’s very important to cook your rice ahead of time.

I like to make it the night before. Then just store it in a container in the fridge and add the cold rice to the skillet when you get to that step in the recipe.

Also, rice takes longer to cook than the actual fried rice, so by making it in advance, this is a great option for a super quick weeknight dinner.

If you use freshly cooked rice, it tends to get mushy when you stir-fry it.

How To Make Broccoli Edamame Pea Fried Rice

Before I do anything, I have all the ingredients ready to go. Fried rice cooks very fast, so there is no time to sneak in prep between steps.

First, I whisk together the sauce in a small bowl. It’s a mix of soy sauce, sesame oil, rice vinegar and red pepper flakes.

Then I put a little vegetable oil in a skillet or wok over medium high heat, and I scramble an egg breaking it up into pieces. I transfer the eggs to a plate.

If you are vegan, you can skip the egg.

Next, I add a bit more oil to the skillet and kick up the heat to high. I start sautéing sliced scallions with minced garlic and minced ginger.

The recipe calls for 4 scallions. Also known as spring onions, I love the delicate oniony flavor they add to so many dishes including this fried rice.

After about 30 seconds, the ingredients are fragrant, so I add the broccoli florets. I give them a minute headstart before stirring in the edamame and peas.

With every stir-fry, I cook the vegetables enough, so they are bright and still crisp. Then I pour in the sauce letting it bubble and finally fold in the rice.

Once the mixture is warmed through, I stir in the egg and green parts of the scallions.

No surprise, this broccoli edamame fried rice is good for leftovers.

I just eat it cold from the container I store it in the refrigerator. Or you can warm it in the microwave.

More Stir-Fry Recipes

Frozen Vegetable Stir-Fry
Tofu-Peanut Vegetable Stir-Fry
Rainbow Vegetable Peanut Stir-Fry
Broccoli Edamame Pea Fried-Rice
Soba Noodles with Mushrooms and Bok Choy

Broccoli Edamame Pea Fried Rice

★★★★★ 4.5 from 2 reviews

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 8-9 minutes
• Total Time: 13-14 minutes
• Yield: Serve 4

Print Recipe

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Description

Full of green veggies, this easy broccoli edamame pea fried rice uses both fresh and frozen vegetables with lots of scallions, ginger and garlic.

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Ingredients

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• 1/4 cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1/4 teaspoon red pepper flakes
• 1 teaspoon + 1 tablespoon vegetable oil
• 1 egg, lightly whisked
• 4 scallions, thinly sliced, white and green parts separated
• 2 garlic cloves, minced
• 1 tablespoon minced ginger
• 2–1/2 cups broccoli florets
• 1 cup shelled frozen edamame
• 1 cup frozen peas
• 2 cups cooked brown rice

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Instructions

1. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar and red pepper flakes.
2. Heat 1 teaspoon vegetable oil in a large skillet or wok over medium high heat. Scramble the egg breaking it into small pieces. Transfer it to a plate.
3. Increase the heat to high and add 1 tablespoon vegetable oil. Sauté the white parts of the scallions, garlic and ginger until fragrant, about 30 seconds, add the broccoli and cook for 1 minute before adding the edamame and peas. Continue sautéing for 3-4 minutes until the vegetables are cooked but still bright and crisp.
4. Pour in the remaining sauce. Let it simmer for a 30 seconds. Then stir in the rice and continue cooking until the rice is warmed and most of the sauce has been absorbed.
5. Fold in the sliced green scallions and scrambled egg before serving.

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